The best beer food is easy to eat, tasty, salty and manly. Jalapeño poppers are great, but let’s step our game up. The combination of goat cheese and soy sauce gives these poppers an undeniably tasty East meets West vibe. They go great with a lighter, crisper beer, but they have enough funk and character to stand up to something hoppier if that’s what you want to drink.
1 dozen Shishito Peppers
1 tbsp Cooking oil
1 tsp sesame oil
4-6 oz goat cheese
Blister the peppers by sautéing them in the oil over medium high heat, flipping frequently. Take them off the heat and when they’re cool enough to touch, use a paring knife to take off the stems. Carefully cut each pepper open lengthwise, taking care not to cut through both sides. Using a small spoon, stuff each pepper with goat cheese and arrange them on a pan. Put the pan in the broiler for two minutes or until the cheese is just turning golden brown. Arrange the peppers on a plate and drizzle them with soy sauce and sprinkle with the sesame seeds. Pair with a light lager from an Asian country, or a crisp pilsner.